Time 2h30m Number Of Ingredients 11 Steps:
In a medium saucepan, combine sugars, cocoa powder, cornstarch, and espresso powder. Gradually stir in milk. Cook and stir over medium heat until thickened and bubbly; reduce heat. Cook and stir for 2 minutes more. Remove from heat. Gradually whisk about 1/2 cup of the hot milk mixture into egg in a medium bowl. Add egg mixture to milk mixture in saucepan, stirring constantly. Return saucepan to heat. Reduce heat to medium-low; cook and stir for 2 minutes more. Remove from heat. Stir in butter and vanilla. Place saucepan in a very large bowl half-filled with ice water. Stir pudding constantly for 2 minutes to cool quickly. Transfer to a medium bowl. Cover surface of pudding with plastic wrap. Refrigerate 2 to 24 hours. To serve, top with sliced banana and/or crystallized ginger. Makes 4 servings.
Time 25m Yield 6 servings. Number Of Ingredients 5 Steps:
Place chocolate chips and confectioners’ sugar in a blender; cover and process until the chips are coarsely chopped. , In a small saucepan add milk and butter. Bring to boil over medium heat. Add to blender; cover and process until chips are melted and mixture is smooth. , Pour into six individual serving dishes. Chill until set. Garnish with whipped topping and miniature chips if desired.
Time 30m Yield 7 Number Of Ingredients 8 Steps:
In 2-quart saucepan, mix sugar, cocoa, cornstarch and salt with whisk. Gradually stir in milk. Cook over medium heat 8 to 10 minutes, stirring constantly, until pudding boils and is thickened. Reduce heat to medium-low; cook 2 minutes longer. Remove from heat; gently stir in butter and vanilla until butter is melted. Pour into large bowl; cover surface directly with plastic wrap to prevent skin from forming. Cool 10 minutes. Serve warm, or refrigerate until serving time. Garnish with whipped cream.
Time 15m Yield 4 servings. Number Of Ingredients 7 Steps:
In a 1-qt. microwave-safe bowl, combine the first four ingredients. Stir in milk until smooth. Microwave, uncovered, on high for 2 minutes; stir. Microwave 3-5 minutes longer or until thickened, stirring after each minute. Stir in vanilla. Pour into individual serving dishes; cool. Refrigerate. Garnish with whipped topping if desired.
Time 15m Yield 4 Number Of Ingredients 6 Steps:
Sift and whisk sugar, cocoa powder, cornstarch, and salt together in a saucepan. Heat saucepan over medium heat. Pour milk in slowly, whisking constantly until incorporated. Cook, stirring often with a metal spoon, until pudding is noticeably thicker and clings to the spoon, about 10 minutes. Remove from heat and stir in vanilla extract. Divide between 4 small bowls and serve immediately, or chill in the refrigerator for at least 2 hours.
Time 13m Yield 1 cup, 1-2 serving(s) Number Of Ingredients 7 Steps:
Mix sugar, cocoa and cornstarch, whisk in milk until smooth. Whisk over medium to medium-high heat and bring to a boil. Boil for 2 minutes. Remove from heat, stir in semi-sweet chocolate, butter and vanilla. Chill.
Time 20m Yield 4 serving(s) Number Of Ingredients 6 Steps:
In medium saucepan place sugar, cocoa powder and cornstarch over medium-high heat. Add in milk gradually, while stirring constantly until the pudding starts to thicken up (apprx 5 min). Lower heat to medium-low and add chocolate and stir until it is melted and mixed in well. Continue heating for another 5 minutes and then remove from heat and cool for another 5 minutes. Then add vanilla in and put into bowls. Eat now, or put into fridge until ready to eat.
Time 10m Yield 4 Number Of Ingredients 7 Steps:
Place the avocados, cocoa powder, maple syrup, lemon juice, vanilla extract, and salt in the work bowl of a food processor, and blend until smooth and creamy. Add water, 1 tablespoon at a time, as needed to make the pudding the desired consistency. Eat right away, or chill and serve cold.
